Rebuilding Haiti One Pepper at a Time: Bel Soley Hot Sauce
Written by Kelli Bergthold Food shots by Wes NamanFarm and hot sauce images courtesy Bel Soley Starting a business in the best of circumstances can be difficult; starting one in the wake of a major natural disaster can be nearly impossible. When the now-infamous 7.0 magnitude earthquake struck Haiti’s capital of Port au Prince on January 12, 2010, the entire …
The Origins of Southern Barbecue
“Their cookery has nothing commendable in it, but that it is performed with little trouble. They have no other sauce but a good stomach, which they seldom want. They boil, broil, or toast all the meat they eat, and it is very common with them to boil fish as well as flesh with their hominy; this is Indian corn soaked, …